Time to roast, twenty minutes per
pound. Probable cost, Okd. to lO^d. per pound.
Pork, Chine of. Boiled.— Lay the chine
in common brine, and tuni it every day for ten
days. Wash it from the pickle, drain it, put it
into a saucepan, and cover with cold water.
Bring it to the boil, skim the liquid carefully,
then draw the saucepan to the side of the fire,
and let the pork simmer verj" gently until done
enough. Garnish the dish with small boiled
cauliflowers or brussels sprouts. Time to boil,
half an hour to the pound from the time the
water boils. Probable cost, 9|d. to 10-|^d. per
pound.
Pork, Chine of. Roasted.— Score the
chine lengthwise, brush the skin over with
salad oil, and put the meat down to a clear fire,
a considerable distance from it at first, that it
may heat genth^ through before it browns.
Baste liberally. Send good brown gravy,
apple sauce, tomato sauce, or piquant sauce, to
table with it. If liked, a table-spoonful of
powdered sage may be sprinkled over the meat
a quarter of an hour before it is taken from the
fire. When this is done, care should be taken
that the gra^-y is poured round, and not iq)0)i,
the meat. Time to roast, twenty minutes to the
pound. Probable co.st, 9kl. to lOkl. per poimd.
Pork, Chine of, Roasted (another way).
— Remove some of the fat, then roast the meat
for two hours or longer — say, until it is
thoroughly done. Send it to table by itseK,
or with piquant sauce. Before cooking this
joint it should be sprinkled with salt and
spices, and hung up for three days, or longer,
according to the season.
Pork, Choosing of .—Pinch the lean, and
if young it -^vill break. Should the lind be
tough, thick, and not easily irnpressed _ by the
fingers, the meat is old. A thin rind is a de-
sirable feature in all pork. 'WTien fresh, the
POR
( 603 )
POR
flesh will be smooth and cool ; if tainted, it
will he clammj-. AMiat is kno^-n as measly
pork is very unwholesome ; it may be recognised
by its being full of kernels, which in good pork
is never the case. Dairy-fed pork is the best.
Pork Chops. — The best chops are those
which are taken from the kidney end of the
loin, and a little slice of kidne}^ may be advan-
tageously cut Math each chop. In whatever
way pork chops are cooked, whether they are
fried, broiled, or stewed, care should be taken
that they are done through. Every particle of
meat should be raised to, and kept for a few
minutes at, a temperature at least a trifle above
that of boiUng water. If thoroughly cooked
without being dried up, few viands are more
grateful than pork chops for taste in dishing,
and for whatever pleasant adjuncts may be
bestowed upon them. These may be con-
sidei-ably varied. Pork chops may be sent to
table surrounding mashed potatoes which have
been tiu^ned out of a mould after browning in
the oven. They maj' be served on a puree of
sorrel or a layer of spinach ; they may encu'cle
a mound of brussels sprouts, with a suitable
sauce poured over the sprouts; thej^ may be
served on st 3wed red cabbage or chopped savoy ;
or they may be simply dished in a circle with
tomato sauce, thick brown sauce, apple sauce,
piquant sauce, cucumber sauce, Eobert sauce,
proven^ale sauce, or shallot gravy, in a tureen.
Probable cost of trimmed chops. Is. per poimd.
Page 1276
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Time to roast, twenty minutes per pound. Probable cost, Okd. to lO^d. per pound.
Pork, Chine of. Boiled.— Lay the chine in common brine, and tuni it every day for ten days. Wash it from the pickle, drain it, put it into a saucepan, and cover with cold water. Bring it to the boil, skim the liquid carefully, then draw the saucepan to the side of the fire, and let the pork simmer very gently until done enough. Garnish the dish with small boiled cauliflowers or brussels sprouts. Time to boil, half an hour to the pound from the time the water boils. Probable cost, 9|d. to 10-|^d. per pound.
Pork, Chine of. Roasted.— Score the chine lengthwise, brush the skin over with salad oil, and put the meat down to a clear fire, a considerable distance from it at first, that it may heat gently through before it browns. Baste liberally. Send good brown gravy, apple sauce, tomato sauce, or piquant sauce, to table with it. If liked, a table-spoonful of powdered sage may be sprinkled over the meat a quarter of an hour before it is taken from the fire. When this is done, care should be taken that the gra^-y is poured round, and not upon the meat. Time to roast, twenty minutes to the pound. Probable cost, 9kl. to 10kl. per pound.
Pork, Chine of, Roasted (another way). — Remove some of the fat, then roast the meat for two hours or longer — say, until it is thoroughly done. Send it to table by itself, or with piquant sauce. Before cooking this joint it should be sprinkled with salt and spices, and hung up for three days, or longer, according to the season.
Pork, Choosing of .—Pinch the lean, and if young it will break. Should the lind be tough, thick, and not easily impressed by the fingers, the meat is old. A thin rind is a desirable feature in all pork. When fresh, the
POR
( 603 )
POR
flesh will be smooth and cool ; if tainted, it will he clammy. AMiat is known as measly pork is very unwholesome ; it may be recognised by its being full of kernels, which in good pork is never the case. Dairy-fed pork is the best.
Pork Chops. — The best chops are those which are taken from the kidney end of the loin, and a little slice of kidney may be advantageously cut with each chop. In whatever way pork chops are cooked, whether they are fried, broiled, or stewed, care should be taken that they are done through. Every particle of meat should be raised to, and kept for a few minutes at, a temperature at least a trifle above that of boiUng water. If thoroughly cooked without being dried up, few viands are more grateful than pork chops for taste in dishing, and for whatever pleasant adjuncts may be bestowed upon them. These may be considerably varied. Pork chops may be sent to table surrounding mashed potatoes which have been turned out of a mould after browning in the oven. They may be served on a puree of sorrel or a layer of spinach ; they may encircle a mound of brussels sprouts, with a suitable sauce poured over the sprouts; they may be served on stewed red cabbage or chopped savoy ; or they may be simply dished in a circle with tomato sauce, thick brown sauce, apple sauce, piquant sauce, cucumber sauce, Eobert sauce, provençale sauce, or shallot gravy, in a tureen. Probable cost of trimmed chops. Is. per poimd.